Spring pasta salad with arugula and strawberries is a wonderful and unexpected way to celebrate the strawberry harvest. When pasta is used as a supporting ingredient, it allows the unexpected pairing of ripe strawberries to take the lead. When combined with the sharp bite of a creamy blue cheese crumble, a good measure of peppery arugula and a balsamic reduction, you’ll have a wonderfully sweet and savory option to celebrate the season.
Pasta and Fruit
It’s been said by some that pasta and fruit couldn’t possibly pair well together. Not so! As referenced by Tasting Table, in the 16th century Italy saw the use of strawberries in pasta sauce before the widespread adoption of tomato sauce. It’s about the nuance of flavors and the balance of sweet and savory – after all, the tomato is also considered a fruit if one wanted to be technical.
As highlighted in my cookbook Simple Elegant Pasta Dinners, pasta’s neutral flavor profile, akin to that of bread, allows it to absorb and enhance the vibrant notes of fruits, much as bread complements a cheese and fruit board. This intrinsic blandness (in a good way), when paired with the sweetness of ripe fruits or the tartness of berries, creates a balanced dish that celebrates the contrasting yet complementary flavors. Such pairings not only reflect a deep-rooted culinary tradition but also invite adventurous eating, encouraging everyone to embrace the unexpected joy of combining seemingly disparate ingredients into a cohesive and elegant meal.
What You’ll Need
- Fine sea salt, to taste
- 2 oz. (340 g) farfalle pasta
- 1/4 cup (60 ml) extra virgin olive oil
- 1/2 cup (120 ml) balsamic vinegar
- 1/2 cup (68 g) crumbled blue cheese, plus more for serving
- 4 cups (120 g) mixed fresh arugula and/or baby spinach (use preferred amount)
- Freshly ground black pepper
- 2 cups (302 g) strawberries, hulled and quartered
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Ingredients
- Fine sea salt, to taste
- 12 oz Farfalle pasta
- 1/4 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 1/2 cup crumbled blue cheese, plus more for serving
- 4 cups mixed fresh arugula and/or baby spinach can add more, if desired
- Freshly ground black pepper, to taste
- 2 cups strawberries, hulled and quartered
Instructions
- Bring a large pot of water to a boil. Generously salt the water and add the pasta. Cook until al dente, tender yet firm to the bite, according to the package directions. Briefly rinse the pasta under cool water to stop the cooking and remove some of the starch (see notes). Drain well. Transfer the pasta to a large serving bowl. Add the olive oil and toss well to combine.
- Meanwhile in a small saucepan over high heat, add the balsamic vinegar and bring it to a boil. Reduce the heat to low and simmer for approximately 15 minutes, or until it is reduced by half and syrupy – don't overcook it though or it will harden like candy upon cooling, you'll want the vinegar to be thick enough to coat the back of a spoon but remain pourable.
- Add the blue cheese and arugula to the pasta, then gently toss to combine. Season with salt and pepper, to taste, and toss again.
- Add the strawberries last and gently toss – too much tossing will stain the pasta pink and compromise the strawberries if they're very ripe. Alternatively, you can use the strawberries as a generous garnish for each serving.
- To serve, drizzle the salad lightly with the balsamic glaze, passing the rest at the table. Garnish with extra blue cheese crumbles.
Notes
From my cookbook “Simple, Elegant Pasta Dinners – 75 Dishes with Inspired Sauces”
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